Cap salmon with tarragon cream …

Tarragon is the beauty of an herb and the beauty of a word (derived, in this case, from the French tarragon). One of those English words that sing as you say. When using tarragon in a sauce, you don’t have to fiddle around with too many other ingredients. It’s the tarragon you want to sing in this sauce like it does when tripping over your tongue. I find that a little mustard balances well with the tarragon without masking it, and the dry white wine adds depth to the flavor.


2 Cape salmon fillets (geelbek), skin on

2 tablespoons of butter

1 tablespoon of olive oil

2 tablespoons onion, finely chopped

½ cup of dry white wine

1 cup of cream

1 tablespoon of Dijon mustard

2 tablespoons of fresh tarragon, finely chopped

Salt and white pepper to taste


First prepare the sauce. Melt the butter in a saucepan and gently sauté the onion until translucent. Add the white wine and tarragon and reduce by two-thirds. Stir in the mustard and pour in the cream. Bring to a boil and cook gently until the sauce thickens and enriches. Season with salt and white pepper to taste and cook for a further minute or two.

Melt the butter in a heavy frying pan or skillet and add the oil. Fry the fillets skin side down until cooked in the center, then flip them for a few more minutes. They should be slightly below in the center for the perfection of the fish. Serve with the tarragon sauce topped on the side. A few crispy chips wouldn’t hurt. DM / TGIFood

Tony Jackman is Galliova Food Writer of the Year 2021. His book, foodSTUFF, is now available in the DM Shop. Buy it here.

SUBSCRIBE: There’s plenty more from Tony Jackman and his fellow culinary editors in his weekly TGIFood newsletter, delivered to your inbox every Saturday. Subscribe here. Also visit the TGIFood platform, a repository of all our culinary writings.

Comments are closed.